Caramelized Onion, Bacon and Spinach Pizza

Are you ready to try a new exciting spin on pizza? I know that I always game seeing as pizza is one of my favorite foods. I will never get tired of it and since the topping options are endless I never have to get bored of it.

This is a topping combinations you simply have to try! Even if you don’t love onions you will most likely still love this pizza. Since the onions are caramelized it really just tones down that harsh bite they can have, it mellows out their bold flavor and even brings out some sweetness in them. Then when you pair that with salty, crispy bacon, fresh spinach and melty mozzarella and parmesan cheese you have got a rave worthy pizza. You know, the kind your guests will be talking about for years.

Trust me, you don’t want to miss out on this fabulously gourmet and perfectly flavorful pizza! It’s one I will make time and time again!

Instructions

Place a pizza stone in oven and preheat oven to 475 degrees.

Heat 1 Tbsp olive oil in a large skillet over medium-high heat. Add spinach and saute just until wilted. Transfer to several layers of paper towels and squeeze some of the excess liquid from spinach, set aside.

Add another 1 Tbsp olive oil to skillet and set over medium heat. Add onions, season lightly with salt and saute 10 minutes. Add sugar and cook until they begin to caramelize, about 5 - 10 minutes longer, adding a few tbsp water as needed to prevent them from drying and burning. Stir in balsamic vinegar and cook 1 minute longer, set aside.

Shape pizza dough into a 12-inch round over a lightly floured surface, leaving a larger rim around edge of dough for crust. Brush top with remaining 1 Tbsp olive oil and let rest 10 minutes.

In a small saucepan, melt butter over medium heat. Add flour and garlic and cook, stirring constantly, 1 minute. While whisking, slowly pour milk into flour mixture. Season with salt and pepper to taste and bring mixture just to a boil stirring constantly then remove from heat.

Spread white sauce evenly over pizza, leaving crust uncoated. Top with half of the mozzarella and half of the parmesan, then add spinach, bacon and onions. Top with remaining half of the mozzarella and parmesan. Using a pizza peel, transfer pizza to preheated pizza stone and bake in preheated oven 8 - 12 minutes until cheese is melted and crust is golden.

Melanie @ Carmel Moments: I love caramelized onions on my pizzas. It’s one of my fav toppings and you can never go wrong with bacon!
Looks fabulous! April 8, 2015 at 7:00amReply

Chris: I made this last night. It was excellent. While it did take a while to prepare, it was well worth it. Everyone loved it, and I will definitely be making this again. April 9, 2015 at 10:38amReply

Becca: Made this! This pizza is unbelievably delicious. It’s worth the effort to make the homemade dough as well. Leftovers were also amazing. October 1, 2015 at 12:30pmReply

Raquel: This was a great combination of toppings! Loved it! October 29, 2015 at 10:24pmReply

Jaclyn: I’m so glad you liked it Raquel! Thanks for your feedback! October 30, 2015 at 2:51pmReply

Linda: This is s great dish, I added kalamata olives and was so good! December 28, 2015 at 4:31pmReply

Jen C: I made this last night for dinner. It’s as amazing as it sounds. I’ve never been so excited about leftovers, it tastes just as good the next day. Thanks for the recipe! January 11, 2016 at 11:49amReply

Caitlin H.: This was delicious! Thank you for the recipe! I also grated a little lemon zest for brightness and fig jam after I took it out of the oven. January 19, 2016 at 5:47pmReply

Heidi: This was absolutely worth the labour of love to make. My husband says it’s the best pizza he has ever had. Thanks for a great recipe! February 25, 2016 at 8:25pmReply

Jaclyn: I’m so happy to hear that Heidi! Thanks for your comment! February 25, 2016 at 11:51pmReply

Kristin H: Made this for Pi Day today. Delicious! Love “white” pizzas, and this one is definitely a keeper. March 14, 2016 at 8:10pmReply

Melissa: This pizza was AMAZING!! Thanks so much for sharing – may I re-share on my site with the link to yours? April 25, 2016 at 9:23amReply

Jaclyn: That would be great! Thanks Melissa! April 25, 2016 at 9:54amReply

Jordan: This is one of the best homemade pizzas I’ve ever made. It did take me longer than expected since I was short on pans and had to keep re-using the one I had, but it was more than worth it. The sauce is a keeper and I will for sure be using it in my other white pizza recipes. I will absolutely be making this again! Thanks for the recipe! June 2, 2016 at 11:43amReply

Jenna Font: Jaclyn, Thank you so much for this recipe! I have never made a homemade pizza before. ( I have always wanted to just too intimidated ) My pizza turned out perfect and looked just like your picture! Not to mention delicious! Also your website is amazing and I can’t wait to try other dishes from you. Thank you again! :) July 13, 2016 at 8:34amReply

Lynn Pressley: Just made this yesterday, so very delicious.
I did substitute cooked Hot Italian sausage for the bacon and my husband was thrilled. Next time I will use the bacon. Variety is the spice of life.
Thank you for the lovely recipe. August 21, 2016 at 10:38amReply

Deb: This was so good! I never had a pizza like this before but decided to give it a try because I had all the ingredients in the house and was out of the usual toppings I use. Your instructions were easy to follow. It was a little time consuming to make but well worth the extra effort. We loved the flavor and will definitely be making this again soon. Thanks for a great recipe! October 14, 2017 at 6:57pmReply

Jaclyn: Thanks for the great review Deb! October 16, 2017 at 4:07pmReply

Kim McConnell: Where do you find parchment paper that withstands 475°? Mine withstands only 450°. November 19, 2017 at 4:53amReply

Jaclyn: Thanks for bringing that up, I’ve actually found that a pizza stone works best and no parchment is necessary so I’ve updated the recipe :). Hope you love it! November 19, 2017 at 10:23pmReply

Lindy: Hi Jaclyn, I would like to know if the toppings, including the sauce, can be made a few hours ahead as I’d love to make this at our pizza night?

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Hello and thank you for stopping by Cooking Classy™! Here you will find a collection of delicious recipes all tested and approved by me, Jaclyn, creator of this food blog. Cooking is my passion so please follow along and share what I create!